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Preheat oven to 350 degrees F. Spray baking pan with Pam cooking oil with flour for baking. In a large bowl, mix both boxes of chocolate cake mix and prepare according to package directions. Pour batter into casserole dish or you can use a ready to go aluminum deep dish with high rise plastic top, (like the pot roast size, slightly larger than the lasagna size in your grocery store). Bake for about 45 minutes or longer or until center springs back in the center of cake with a light touch.

While cake is baking, mix Jell-O Instant Pudding with an electrical mixer or a hand whisk with milk until it starts to thicken in a medium size bowl. Cool in refrigerator to thicken more. Empty both cans of cherry pie filling into a bowl and refrigerate to cool. When cake is done (important) cool completely on wire rack for about 10 minutes in pan.

Take two pieces of non stick aluminum foil large enough to cover cakes. Turn the whole cake over and if still hot let cool some more. Take a large knife and carefully cut down the center horizontally and with a large spatula or egg turner lift cake and place it on the other piece of aluminum foil. Carefully put one sheet of cake back into baking pan. Fill it with instant vanilla pudding, and then cherry pie filling. Carefully lay the other sheet of chocolate cake on top. Layer with Cool Whip for the icing and then shredded Baker's Chocolate Pieces on top of Cool Whip.

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Notes

What a beautiful cake! You may use cherries for decoration. I like to see the surprise on people’s faces when they see the cherries.
Best if you let the cake cool in the refrigerator overnight and serve the following day.
Make sure cake is cool completely before cutting into it. It will fall apart if too hot from oven. Don't be afraid to play with it and if it does fall apart (forget it) because you can cover up the broken pieces with Cool Whip and no one will know the difference. They will think you spent all day making this wonderful cake.
I have made this several times and people were just amazed at how good it was. It's fun exploring with recipes. And this is very easy.
You can cut this recipe in half by cutting recipe in half. Just use a smaller size cake pan.
Enjoy!
Teresa Hollins

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
happywife09 from
I made this recipe last year for my husband's christmas party at his work.I made this recipe last year for my husband's christmas party at his work. I was 9 months pregnant and made it on my due date....Thats how simple it is! It didn't take long at all to make and it was so elegant and gorgeous. Everyone raved over the taste and apperance. I would definitely make it again!!! I did add red and green spinkles on the top of the chocolate just to add some color. Thta made it pop!!

Date published: 2011-11-14

Rated 5 out of
5 by
leslieannsines1972 from
This is an awesome dessert - I took it to a hat making party with my church group and everyone loved...This is an awesome dessert - I took it to a hat making party with my church group and everyone loved it. I am going to make it again on Saturday for Sunday's pot luck. I am also going to try to use low fat graham Crackers also instead of the vanilla wafers - but I loved it and would recommend it to everyone!

Date published: 2011-10-14

Rated 5 out of
5 by
godchaser01 from
I made this recipe yesterday i used eggnog in place of milk and just a dash of nutmeg I omited the...I made this recipe yesterday i used eggnog in place of milk and just a dash of nutmeg I omited the rum extract.Then made as directed.Will make this again it was great. Thanks